Blinkins's Profile

I learned from a TV show that if you heat the pan a bit before adding any fat (butter, oil etc), regardless of pan type, your food is much less likely to stick. I've had virtually no trouble with pierogi, or anything else for that matter, since adapting this easy technique.

I agree with SamA67 too! Just make sure to seal well (dab of water around the edge, fold, use fork to press edge - I usually do twice to be on safe side). My family actually prefers the homemade version to the purchased kind (I use a Canadian Living recipe) - great way to use up leftover mashies and you can control seasoning depending on your family's preference.

My final word on this - I still don't believe two locations a chain makes - regardless of its background - particularily if the location makes you feel it is part of the community as opposed to a cookie-cutter outfit. I'm terribly sorry if my use of the word 'individual' was so upsetting to you - on checking I see that in fact Spoon and Fork has many locations too - so you'll not want to go there too if you are abstaining from chains.

I personally don't view 2 locations as a 'chain' but that's just me (i.e. I don't think of Colossus Greek Taverna as being a chain - and they have two locations). Anyway, I agree MiniMom, a smaller unique pizza place would be nice - my son was just saying he'd love to see a place specializing in thin crust pizza as he fondly remembers such a place in Quebec City. It's be nice to see a little place, that's not too expensive, that you can sit in or take out too.

Then you're in for a big surprise - a lot of development and more to come as they are now developing north of Dundas. Lots of chain restaurants in the area now with a few individual establishments like Ritorno's, Spoon and Fork and Wendel Clark's (I like their Martini Chicken Dumpling appetizer).

Perhaps not as upscale as the ones you've mentioned but Real Canadian Superstore offers cooking classes and can handle larger groups - plus if anyone really enjoys a recipe - they can purchase what they need on the way out. I've taken classes on an individual basis and have really enjoyed them. You might want to call them just to see what they can offer:

Agree - thanks for posting this. Have seen it when we pop into Timmie's there but always cautious about some of these new places. Great to see some variety showing up here in the north end of town. May even try it out tonight. Speaking of that area - has anyone tried that A1 place behind the Spoon and Fork - beside this place?

Has anyone tried the ones at Chocolate Alphabet & Casa del Gelato in Oakville (on Kerr St)? I've heard their gelato is amazing - so curious if macarons are the same - and it's run by two Parisians who, it is said, make everything themselves.

Just as an update for those interested - I happened to notice that Costco.ca under their 'What's New" (Oct 18, 2011) is now selling the John Boos Round Chopping Board with End Grain construction for $125 Maple or $230 Walnut (incl ship & hand). Comes with sample of their Board cream too.

We had some wonderful ones from Longo's recently (2.99 Qt) - actually fairly large and definately tasty. If you're out near the west end (Milton area) try Springridge Farm for pick-your-own or ready picked. Really nice location near the escarpment, nice shop and play areas for the lttle ones (used to be the 'mom's' mid-week hand out when the kids were little - get a strawberry custard tart (baked right there) a coffee and sit and chat while the kids play. Then pick up some strawberries to take home - really nice mini-break. I realize we're probably closer to raspberry season now though.

Thx HillJ - I really don't want to get into paying shipping on something that should cost a twoonie though :) but I will check BB&B (although online they only sell sets with a stand and scissors) and I see a Crate & Barrel just opened in Mississauga so next time I'm that way I'll check there. Not sure about the others - can't think of either being close by. When I do find it - I'm stocking up for sure!

You're right - that is usually the right kind of string (easy to break by just pulling sharply, softer than twine or cord) - I'll do that - thanks for the idea. I just assumed it would be sitting in the grocery store like it always was, but guess it's no longer a staple household item.

I just ran out of my kitchen string - you know the old-fashioned, cotton white string you can break with your hands? I've searched every store I can think of in the Oakville/Burlington area and cannot locate - the closest thing I've found is what is referred to as 'Medium Household Twine' at a big box hardware store - but it's much rougher than the old stuff and can't be broken with a good tug. Has anyone purchased string in the last year - if so where!! I've tried grocery, hardware, dollar stores - even Cdn Tire - they sent me to the rope section - but alas, only rope and more twine.

I buy dried herbs and spices, pre-ground except for things I don't use as often - cumin seeds for one. I recently went from a tiny M&P to a 5" granite and what a difference! I love this thing. Being heavy and having a rough interior makes all the difference - and although you'd think the opposite is actually less tiring. So I've started to use it for coarser grinds on things like pepper. Very easy to clean as well.

I've never had much success with herbs inside, but I do grow a few of the most used ones in the summer - parsley, basil, rosemary and chives - maybe tarragon (great for making vinegar).

LOL - love those times of "learning". My daugher is now 11 and has always loved dabbling in the kitchen (with some of the recipes from this book, although a lot really never turned out all that well - and they use a lot of shortening!) and I try to guide her, but as they say, we learn from our mistakes, so sometimes I just let her be (I really have to stop myself from jumping in though :)).

Pancakes, bacon, eggs - the standard (it's just nice not to have to really plan out dinner for once :)) but anyone have ideas for simple, not too sweet dessert (thinking fresh fruit but don't have much on hand).

I think mine was the same book! No copyright date that I can find (although page may have long fallen out) - I still use the Cinnamon Puff recipe for a Sunday treat. I noticed last summer that they reissued a book from the same era (about cookies I believe) but not this one. Here's a pic of my copy (badly worn out but hilarious dated pictures).

Been awhile for us too, (we rarely get out unfortunately) but the few times we've been to this location, we've had a very nice meal (even with youngsters in tow). There is another new Italian place in Oakville, but it would mean a longer drive north-ish. On Dundas (Hwy 5) just east of Hwy 25 on the south side - The Olive Press. Heard good things about it. I think your bigger challenge is finding something open late on a Saturday as I see Il Fornello is only open until 10:30 PM and the Olive Press is only until 10 (guess we're not night owls here!). You might have better luck looking at what is in Downtown Oakville-http://www.oakvilledowntown.com/. Hope you can find something! Oh, and I just thought of the new Oliver and Bonacini cafe grill at the Oakvile Place mall - but again - closes at 10 http://www.oakvilleplace.com/en-CA/st....

Can't speak to how good the first one is but you might want to check into Lattitude http://www.latituderestaurant.ca/ or the chain (but fairly consistent) Il Fornello's - both in the Dorval and N Service Rd area (not too far from train station). Former indicates they are open later on Saturday (but probably best to call ahead).

Second that - they are fabulous - a bunch of us Oakville moms would drop the kids at school and zip down to St Jacob's on a Thursday morning for the farmer's market and grab a box of those sinful delights - best eaten right on the spot, just outside -especially on a chilly day - nothing better to warm the spirit - then survey the bargains and head back just in time to pick the kids up - great fun (except when the traffic didn't cooperate or we'd get lost :) !

I just made a pizza on the weekend with cremini mushrooms and just sliced them and put them on top (along with sweet onion, red pepper and sausage). The mushrooms were tender but did not burn or turn to mush (I've sauted them before and sometimes they get too over cooked once on the pizza). Just be mindful NOT to make them paper-thin slices - or they will overcook.

You might want to call a couple of smaller bakeres like The Village Bakery in Wortley Rd Village http://www.villageharvestbakery.com/, not sure if they carry them but I have family in London that used to speak highly of this little place - even if they don't have them, I'm sure they might suggest a place that does.

I agree - Costco's great for a lot of kitchenware at great prices- but just note that the Boos boards are not 'end-grain' as requested in original post, but rather 'edge grain' thus more affordable. I remember seeing a Anna and Kristina Grocery Bags episode recently where they tested wooden chopping boards - the end-cut (although made out of a different wood) didn't actually fair all that well in their rather 'un-scientific' tests - they actually preferred a Bamboo one! If you want, you might check out their website www.thegrocerybags.com and search on chopping boards to see their findings.

Yes, they have a store front (http://www.goldaskitchen.com/about5.i...) I would just call to make sure they have item in stock before you head there or if you order online that you can stipulate for pick up there. I would think that wouldn't be an issue but always a good idea to check :)

Artizano's is good - bit on the lighter side but a variety of dishes. Their website shows the menu so you can get an advanced look to see if it fits the bill. It's in that funny little plaza between the Brick and the Manadarin (used to be Lucy's Seafood) etc. We've had a location deeper in Oakville for awhile and quite enjoy it.